Here is the recipe:
1 pound of grass fed ground beef
2 medium onions, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt (if you are using store bought broth you may want to wait to taste and then add salt)
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
1 (28 ounce) can peeled tomatoes with added puree or 2 14 ounce cans of chopped tomatoes
1/2 cup beef broth
1 tablespoon red wine vinegar
1/2 ounce (1/2 square) unsweetened chocolate, grated
12 ounces spaghetti (wheat, or whatever type of pasta)
16 ounces of kidney beans (you can use a can of beans but I soaked kidney beans and cooked them to use in this recipe), warm kidney beans in a separate pan
Cheddar Cheese, grated
In a large dutch oven, cook beef, onion, and garlic, stirring often to break up lumps of meat, until beef looses its pink color, about 5 minutes. Add chili powder, salt, cinnamon, cumin, basil, oregano, allspice, and pepper. Cook, stirring, 1 minute. Add tomatoes, beef broth, vinegar, and chocolate; break up tomatoes with a large spoon. Bring to a boil, reduce heat to low, and simmer until thickened, about 1 hour, adding more beef broth or water if chili get too thick. I have found that if you cover the pot with a lid for the first half of cooking you won't have to add more broth. Remove the lid and continue to cook until thickened. Cook pasta until the desired done-ness and drain. Add pasta to a bowl and add a little bit of butter to help the pasta from sticking together. Serve spaghetti on plates and top with kidney beans, chili and top with cheddar cheese.
